In a large pot of boiling salted water, cook pasta according to the package directions - drain.

In a large saucepan, add marinara and heat over medium. Stir in salt, pepper, crushed red pepper and spinach - cook for 10 minutes. Remove from the heat and add the pasta.

In a medium bowl, stir together sour cream, smoked cheese and basil until thoroughly combined.

In a 9" x 13" baking dish lightly coated with nonstick spray, place half of the pasta mixture inside and spread to an even layer. Scoop the sour cream mixture on top and spread evenly. Place the remaining pasta mixture over sour cream layer and spread to cover. Evenly scatter the top with Parmigiano-Reggiano.

Bake until bubbly - about 25 minutes. Remove and let sit for 10 minutes before serving.

2 comments:

Wow, this looks really great. I don't know if in our area I will be able to find smoked mozzarella, I wonder if I could substitute part smoked provolone and part regular mozzarella?I've added it to my menu for next week. Thanks! Jennifer